White Chicken Chili
Tender shredded chicken, creamy white beans, and green chiles in a smoky, cumin-forward broth that thickens as it simmers.
Ingredients
- 1 ½ lbboneless skinless chicken breasts
- 1 tbspolive oil
- 1 mediumyellow onion(diced)
- 4 clovesgarlic(minced)
- 2 cansdiced green chiles(4 oz each)
- 1 tspground cumin
- 1 tspchili powder
- ½ tspdried oregano
- ¼ tspcayenne pepper
- ½ tspsalt(plus more to taste)
- 3 cupschicken broth
- 2 canscannellini beans(15 oz each, drained and rinsed)
- 4 ozcream cheese(cubed, room temperature)
- ½ cupsour cream
- 2 tbspfresh cilantro(chopped, for serving)
- 1 mediumlime(cut into wedges, for serving)
Method
- 01
Heat the 1 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering.
- 02
Add the 1 medium yellow onion and cook, stirring occasionally, for 4–5 minutes until softened and translucent.
- 03
Stir in the 4 cloves garlic and cook for 1 minute until fragrant.
- 04
Add the 2 cans diced green chiles, 1 tsp ground cumin, 1 tsp chili powder, ½ tsp dried oregano, ¼ tsp cayenne pepper, and ½ tsp salt. Stir to coat the aromatics and toast the spices for 1 minute.
- 05
Pour in the 3 cups chicken broth and nestle the 1 ½ lb chicken breasts into the liquid. Bring to a boil, then reduce heat to medium-low.
- 06
Cover and simmer for 18–20 minutes, until the chicken is cooked through and reads 165 °F at the thickest point.
- 07
Transfer the chicken breasts to a cutting board and shred with two forks into bite-sized pieces.
- 08
While the chicken rests, add the 2 cans cannellini beans to the pot. Use the back of a spoon or a potato masher to crush about one-quarter of the beans directly in the pot — this thickens the broth naturally.
- 09
Reduce heat to low and stir in the 4 oz cream cheese, one cube at a time, until fully melted and incorporated.
- 10
Stir in the ½ cup sour cream, then return the shredded chicken to the pot. Simmer gently for 5 minutes to meld the flavors. Taste and adjust salt.
- 11
Ladle into bowls and top with the 2 tbsp fresh cilantro. Serve with lime wedges for squeezing over.
Adapted from public domain & community sources